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Simple and Delicious Black Bean Quesadillas With Red Enchilada Sauce

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If you’re looking for a weeknight dinner that’s quick, comforting, and packed with flavor, these Black Bean Quesadillas with Homemade Red Enchilada Sauce are exactly what you need. They’re hearty, cheesy, and satisfying—and the best part? They come together in just 30 minutes using pantry staples.

This recipe is so simple to put together, even the homemade red enchilada sauce. The sauce itself takes less than 10 minutes and can be made in advance—it stores beautifully in the fridge for up to five days.

When you’re ready to serve, don’t skip the garnishes: a generous handful of fresh cilantro, a dollop of sour cream, and a few wedges of fresh lime take these quesadillas to the next level. The flavors melt and meld together into a dish that’s both comforting and impressive—perfect for a cozy dinner or a casual get-together that still feels special.

Black Beans Quesadillas With Homemade Red Enchilada Sauce
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Black Beans Quesadillas With Homemade Red Enchilada Sauce

Recipe by JaniceCourse: MainCuisine: MexicanDifficulty: Easy

2-3

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

350

kcal

Ingredients

  • Red Enchilada Sauce

  • 2 tbsp vegetable oil (or olive oil)

  • 2 tbsp tapioca starch

  • 2 tbsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp ground cumin

  • 1/4 tsp dried oregano

  • 1/4 tsp salt (or to taste)

  • Pinch of cinnamon (optional)

  • 1 tbsp tomato paste (optional, for richer flavor)

  • 1.5 cups vegetable broth (or chicken broth)

  • Black Bean Quesadillas

  • 4 large flour tortillas

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 cup shredded cheese (cheddar, Monterey Jack, or blend)

  • 1/4 cup finely chopped red onion (optional)

  • 1/2 tsp ground cumin

  • 1/2 tsp chili powder

  • Salt and pepper, to taste

  • 1/4 to 1/2 cup homemade red enchilada sauce (from above)

  • Olive oil or butter, for the pan

  • Optional toppings: sour cream, avocado, cilantro, jalapeños, lime wedges

Directions

  • Group Title
  • Red Enchilada Sauce
  • Make Roux: Heat oil in a saucepan over medium heat. Add tapioca starch and whisk continuously for about 1 minute until it forms a golden roux.
  • Add Spices: Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and cinnamon. Cook for 30 seconds to bloom the spices.
  • Add Liquid: Whisk in tomato paste (if using), then gradually add broth, whisking until smooth.
  • Simmer: Reduce heat and simmer for 5–7 minutes, stirring occasionally, until sauce thickens.
  • Taste & Adjust: Season more if needed. Remove from heat and set aside.
  • Group Title
  • Black Bean Quesadillas
  • Prepare Filling:
  • In a bowl, mash half the black beans with a fork.
  • Mix in whole beans, cumin, chili powder, onion (if using), a bit of salt and pepper, and about 1/4 cup of the enchilada sauce. Stir well.
  • Assemble Quesadillas:
  • On half of each tortilla, spread a spoonful of enchilada sauce.
  • Add a generous amount of the bean mixture, then top with shredded cheese.
  • Fold tortilla in half to seal.
  • Heat a skillet over medium heat with a little oil or butter.
  • Cook quesadillas 2–3 minutes per side until golden and cheese is melted.
  • Serve:
  • Slice into wedges.
  • Drizzle with remaining enchilada sauce or serve it on the side.
  • Add optional toppings as desired.

Summary